Vegan Green Beans with Balsamic Brown Butter

  •  1½ pounds (4½ cups) fresh green beans, whole or broken in half with tips removed
  •   ½ cup onion, finely diced
  •   4 cups vegetable broth
  •   2 tablespoons vegan butter
  •   1 tablespoon balsamic vinegar 
  •   1 tablespoon capers
  •   Salt, to taste
  •   Freshly ground pepper, to taste

Over medium-high heat, cook beans and onion in vegetable broth for 5-7 minutes then drain.  Melt butter in small saucepan over medium heat, stirring until golden brown. Remove from heat and stir in vinegar, capers and salt and pepper. Pour over beans and serve.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.